Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something delicious. That’s why I’m excited to share my recipe for Peach Cobbler Muffins! These delightful treats capture the essence of classic peach cobbler, all packed into a convenient muffin form.
Ingredients
Scale
- 2 cups all-purpose flour, plus 1 tablespoon more
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ¼ cup salted butter, melted and cooled
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons peach juice, from the can of peaches
- 2 cans peaches in juice (15-ounce cans)
- ¼ cup salted butter, cold and cut into cubes (for streusel topping)
- ⅓ cup all-purpose flour (for streusel topping)
- ⅓ cup granulated sugar (for streusel topping)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together flour, salt, and baking powder in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, milk, and peach juice.
- Dump dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
- Drain peaches (be sure you have added 2 tablespoons of the juice to the batter before discarding).
- Dice peaches into very small pieces (large chunks will weigh down the batter and add too much moisture).
- Toss 1 cup of diced peaches with 1 tablespoon of flour and fold into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan, filling each cavity about ¾ of the way full.
- Sprinkle a few pieces of diced peaches over the top of the muffins.
- Prepare the streusel by combining flour, sugar, and cold cubed butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
- Sprinkle streusel over the tops of the muffins.
- Bake at 425°F for 6 minutes. Turn down the heat to 350°F and continue baking for 15 to 18 minutes more until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
- Ensure peaches are diced small to avoid excess moisture in the batter.
- Do not overmix the batter to keep muffins light and fluffy.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 21-24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg